LOBSTER AND VEGGIE FARFALLE IN PINK SHERRY CREAM SAUCE
2 tablespoons olive oil
1 leek, white and light green parts chopped
6 cloves garlic, chopped
7-ounces cremini mushrooms, sliced
2 cups zucchini (smaller size), cut into ½” thick half moons
1 yellow bell pepper, chopped
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
½ teaspoon black pepper
½ cup dry sherry
2 cups heavy cream
½ cup marina or spaghetti sauce
1 cup parmesan cheese, plus more for garnish
1-pound cooked lobster meat, cut into bite size pieces
1-pound farfalle pasta, cooked al dente to package directions
Heat the olive oil in a large deep skillet over medium high heat. Cook the leeks and garlic until soft an fragrant, about 2 minutes. Add the mushrooms and zucchini and continue cooking, stirring frequently, until soft and lightly browned, about 4-5 minutes.
Add the yellow pepper, Italian Seasoning, salt, pepper, and sherry. Cook for 2-3 minutes until the sherry is reduced by about half. Add the heavy cream and marina. Bring to a boil and cook on a low boil for about 6-8 minutes, stirring frequently, until the sauce is thickened and coats the back of a spoon. Gradually stir in the parmesan cheese in ¼ cup increments.
Just before serving, stir in the lobster meat and pasta. Toss to coat and serve with more parmesan on the side and a glass of white!